Irresistible Kale and Mushroom Lasagna Rolls Recipe

Kale and Mushroom Lasagna Rolls with Creamy Cauliflower Gorgonzola Sauce are a delightful twist on a classic dish. Imagine the rich, earthy flavors of sautéed mushrooms mingling with tender kale, all wrapped up in tender pasta and smothered with a creamy, dreamy sauce that whispers sweet nothings to your taste buds. Savory Sweet Potato Bagel Chips Mediterranean Hummus Toast.

The first time I made these lasagna rolls, I was trying to impress my friends with my culinary skills. Let’s just say it was a hit—everyone was clamoring for seconds while I pretended to be a gourmet chef. Now, this dish is my go-to for cozy gatherings or when I simply want to indulge on a quiet Tuesday night.

Cooking these Kale and Mushroom Lasagna Rolls is like giving your taste buds a warm hug. The creaminess of the cauliflower Gorgonzola sauce paired with the freshness of kale and the umami-packed mushrooms creates an experience worth sharing (or keeping all to yourself). Trust me; your family and friends will thank you for this culinary masterpiece! For more inspiration, check out this Cheesy Mushroom Lasagna recipe.

When I first served these rolls at a family gathering, my cousin couldn’t stop raving about them. Turns out, even the pickiest eaters can be swayed by cheesy goodness.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Lasagna Noodles: Use either traditional or gluten-free noodles; both work beautifully in this recipe. Vegetarian Greek Pita Nachos.

• Kale: Fresh kale adds nutrition and a pop of color; look for vibrant leaves without browning.

• Mushrooms: Sautéed button or cremini mushrooms bring depth of flavor; choose firm ones for best results.

• Cauliflower: This veggie forms the base of our creamy sauce; opt for fresh heads over pre-packaged if possible.

• Gorgonzola Cheese: Its pungent flavor elevates the dish; feel free to substitute with another blue cheese if desired.

• Ricotta Cheese: Adds creaminess and richness; make sure it’s well-drained for optimal texture.

• Parmesan Cheese: A sprinkle on top adds golden crispiness; freshly grated is always best!

• Garlic: Fresh garlic cloves infuse delicious aroma and flavor; don’t skimp on them!

• Olive Oil: Use extra virgin for sautéing veggies; it enhances flavor without overwhelming the dish.

• Seasonings (Salt & Pepper): Essential for enhancing flavors throughout the dish; adjust according to taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by gathering all ingredients and preheating your oven to 375°F (190°C). This ensures everything is sizzling hot when it’s time to bake.

Sauté Vegetables: In a skillet over medium heat, add olive oil and sauté chopped mushrooms until they release moisture and turn golden brown. Add minced garlic until fragrant.

Add Kale: Toss in chopped kale into the skillet with the mushrooms. Cook until wilted and tender, about 3-5 minutes. Enjoy that leafy goodness filling your kitchen.

Make Cauliflower Sauce: In a pot, steam cauliflower until tender. Blend with Gorgonzola cheese until smooth—this will be your creamy magic sauce! Season with salt and pepper to taste.

Assemble Lasagna Rolls: Spread ricotta cheese evenly across cooked lasagna noodles. Spoon kale-mushroom mixture onto each noodle before rolling tightly.

Bake: Place rolled lasagna seams side down in a baking dish covered with cauliflower sauce. Sprinkle Parmesan cheese on top before baking for 25-30 minutes until bubbly and golden.

Now all you need is patience while it bakes—and maybe some wine while you wait!

Enjoy these Kale and Mushroom Lasagna Rolls as an impressive centerpiece at your next dinner party or as cozy comfort food during a Netflix binge session. They are bound to become an instant favorite! For more inspiration, check out this Mushroom Stroganoff recipe recipe.

Perfecting the Cooking Process

Start by sautéing mushrooms and kale to enhance their flavors before layering them in the lasagna rolls. While they cook, prepare the creamy cauliflower Gorgonzola sauce for a seamless experience.

Add Your Touch

Feel free to swap out kale for spinach or use ricotta instead of Gorgonzola for a creamier texture. Zucchini Ricotta Melts recipe Spice it up with red pepper flakes if you’re feeling feisty!

Storing & Reheating

Store leftover lasagna rolls in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, about 15 minutes.

Making these Kale and Mushroom Lasagna Rolls was a game changer for my family dinners. Everyone raved about them, even my skeptical brother who typically avoids anything green!

FAQ

Can I make Kale and Mushroom Lasagna Rolls ahead of time?

Yes, you can assemble them and refrigerate before baking for up to 24 hours.

What can I substitute for Gorgonzola in the sauce?

Cream cheese or feta work well if you’re not a fan of blue cheese.

How do I ensure my lasagna rolls don’t fall apart?

Cook noodles just enough to be pliable but firm enough to hold their shape while rolling.

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Kale and Mushroom Lasagna Rolls with Creamy Cauliflower Gorgonzola Sauce

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• Author: Larissa W.
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Kale and Mushroom Lasagna Rolls with Creamy Cauliflower Gorgonzola Sauce offer a deliciously healthy twist on traditional lasagna. Each roll is packed with earthy mushrooms, vibrant kale, and creamy cauliflower sauce, creating a comforting dish that’s perfect for family gatherings or cozy nights in. Easy to prepare and customizable, these lasagna rolls are sure to impress your guests while satisfying your cravings!

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Ingredients

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• 9 lasagna noodles (traditional or gluten-free)
• 2 cups chopped fresh kale
• 2 cups sautéed button or cremini mushrooms
• 1 medium head of cauliflower (approximately 4 cups)
• 4 oz Gorgonzola cheese
• 1 cup ricotta cheese (well-drained)
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic (minced)
• 2 tbsp olive oil
• Salt and pepper (to taste)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté chopped mushrooms until golden brown, then add minced garlic and cook until fragrant.
3. Add chopped kale to the skillet and cook until wilted, about 3-5 minutes.
4. Steam cauliflower until tender. Blend with Gorgonzola cheese until smooth; season with salt and pepper.
5. Spread ricotta cheese over cooked lasagna noodles, add the mushroom-kale mixture, then roll tightly.
6. Place the rolls seam-side down in a baking dish and cover with cauliflower sauce. Sprinkle Parmesan on top and bake for 25-30 minutes until bubbly.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 3g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 30mg